A blend led by leaf from Bu Lang in Meng Hai, with Xi Gui and Bing Dao in support: the Bu Lang side brings a strong, intense character, with pronounced bitterness that turns fast into a powerful hui gan over a dense, energetic body. As a young sheng, it is likely to drink lively and direct for now. From XiaGuan — a 2021 sheng (raw) puerh cake in the Xiao Bai Cai - 6 Star line.
Tea Profile
At a glance: 2021 · Sheng (raw) puerh · 357g cake · XiaGuan Tea Factory
- Compression & dry leaf: This tea is sold as a 357g cake. The leaf itself shows well-formed threads.
- Liquor: The infusion pours clear, bright and golden.
- Taste: It opens mellow and fresh from the first steep. Through the middle infusions it shows a floral and fruity character over a sweet and rich base. New details keep appearing in the later steeps.
- Mouthfeel & body: The texture is thick, smooth and mellow. Cha qi is part of its character as well.
- Aftertaste: It leaves a returning sweetness (hui gan), salivation (sheng jin) and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
